How to Bake a Smoked Spiral Ham

by Eric Mohrman
Smoked spiral hams free you up to focus on the rest of the meal.

Smoked spiral hams free you up to focus on the rest of the meal.

Smoked spiral ham provides a convenient meat entree, requiring practically no prep work and relatively short baking time. Because the ham is already smoked, it's been cooked to the point where it's safe to eat; you just stick it in the oven to warm it up. Smoking also provides flavor, and many commercially smoked hams come glazed or seasoned, or with easy-to-use packets of seasoning or glaze.

Arrange your oven racks so you can bake the smoked spiral ham in the middle of the oven chamber for efficient, even heating. Preheat to 350 degrees Fahrenheit.

Remove the smoked spiral ham from its packaging. Apply any included seasoning packet or glaze as directed, usually by spreading it over the ham or adding water to the dry seasonings to create a glaze. If none are included and the ham is unflavored, season to taste. Some salt, pepper and dried rosemary or dried thyme can work well, as can an orange, honey or maple glaze.

Wrap the smoked spiral ham loosely in aluminum foil. This helps the meat retain its moisture during reheating, and helps protect a glaze from burning.

Center the wrapped ham on a baking tray and put it into the middle of the preheated oven. Bake a bone-in smoked spiral ham for 10 minutes per pound to heat it through; bake a boneless one for an additional minute or two per pound. Because bone heats more rapidly than meat, it contributes to warming the meal faster from the inside.

Remove the smoked spiral ham from the oven and transfer it to a serving tray. Since the ham was pre-cooked, there's no need to rest it as you would a freshly baked cut of meat.

Items you will need

  • Seasonings
  • Aluminum foil
  • Baking tray
  • Serving tray


  • Smoked spiral hams are fully cooked and therefore safe to serve cold or at room temperature.


  • Keeping the smoked spiral ham in the oven longer than recommended dries out the meat.

About the Author

Eric Mohrman is a food and drink, travel, and lifestyle writer living with his family in Orlando, Florida. He has professional experience to complement his love of cooking and eating, having worked for 10 years both front- and back-of-house in casual and fine dining restaurants. He has written print and web pieces on food and drink topics for Orlando Style Magazine, CrushBrew Magazine, Agent Magazine, Dollar Stretcher Magazine, The 863 Magazine and other publications.

Photo Credits

  • Jupiterimages/Comstock/Getty Images